Palm oil, derived from the fruit of the oil palm tree (Elaeis guineensis), is a staple in West African cooking, prized for its rich, reddish-orange hue and distinctive flavor. Integral to dishes like Egusi soup, Ogbono soup, and Banga soup, it imparts a unique taste and vibrant color that defines many traditional recipes.
Beyond its culinary uses, palm oil is valued for its nutritional content. It is rich in vitamin E and beta-carotene, which the body converts to vitamin A, supporting vision and immune health. However, due to its high saturated fat content, moderation is advised, especially for individuals monitoring their cholesterol levels.
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